About this wine
Vineyard and terroir
The fruit is selected from vineyards in the hills of Valpolicella Classica. The soils are loose, gravelly and rich in stony material. Yield is 70 quintals per hectare (7 t/ha).
Grapes
45% Corvina, 40% Corvinone and 15% Rondinella.
Vinification
The grapes are picked by hand during the second half of September and laid in small boxes without overlapping the bunches, allowing effective airflow around the berries. They dry in a well-ventilated fruit-drying room, concentrating flavour, sugar, phenolic compounds and colour. Crushing takes place in the winter following harvest. Fermentation begins with natural yeast and is completed in 2,000-litre oak casks.
Ageing
The wine matures in 2,000-litre oak casks for approximately four years before bottling.
Technical data
Alcohol is approximately 15.5%. Production is approximately 4,000 bottles, in 750 ml, 1,500 ml and 3,000 ml formats.
Tasting profile
Garnet red. Blackberry, blackcurrant, cherry and other small-berry aromas are accompanied by spicy nuances. The palate is balanced, with distinct dried-grape notes that give depth and character.
Serving and pairing
Serve at 17°C with char-grilled or braised meats, mature cheeses, and game dishes.
